Mexico: One Plate at a Time - Season 8 Episode 8 Tijuana Round Table
There’s a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico. Rick and three fellow food-lovers dine at the ultra-modern Mision 19 located in Mexico’s newest Leed Gold Certified building. Chef Javier Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam. For starters, Chef Javier layers local tuna with nopales, chicharron and avocado meringue. Between bites, Rick and his guests discuss their own relationships with food, the expanding culinary scene in Tijuana and the future of Mexican food.
First Air Date: Jan 10, 2003
Last Air date: Jun 24, 2019
Season: 12 Season
Episode: 168 Episode
Runtime: 25 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 11.108
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Episode
Mediterranean Baja
Tijuana Taco Crawl
Cooking on the Sea of Cortez
Presenting, World-Class Wines of Baja
Eat Like a Local in Los Cabos
From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay
Cooking in Wine Country
Tijuana Round Table
Extraordinarily Delicious Ensenada
Mexican Microbrews and Pub Fare
Sustainable Aquaculture in the Rich Waters of Ensenada
Todos Santos Magic
Baja Beach House Cooking
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